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Caramelized
Banana Cheesecake
Ingredients
- ¾ cup
pecan halves
- 2
tablespoons light butter
- ¼ cup
packed light brown sugar
- 2 medium
bananas, thinly sliced
- 2
teaspoons dark rum, optional
- 1
package (8 oz.) softened light cream cheese
- 1 cup
sugar
- ½ cup
light sour cream
- 1 large
egg, beaten lightly
- 2 large
egg whites, lightly beaten
TOPPING
(OPTIONAL)
- 1 medium
banana
- 1/3 cup
of your favorite preserves, melted
Method
Heat
oven to 325°F. Place pecans on baking sheet; toast in oven about 8
minutes.
Check frequently to avoid
burning; set aside.
Leave oven on. Melt
1 tablespoon of the butter in non-stick skillet over medium heat.
Stir in brown sugar; cook,
stirring frequently, until melted about 6 minutes. Add 2 sliced
bananas; cook until bananas are caramelized and soft enough to mash
with back of spoon. Remove from heat; set aside.
Stir in rum, if using. Combine
cream cheese and ¾ cup of sugar in a large bowl of electric mixer. Beat
until completely blended.
Add sour cream, egg and egg
whites; mix well. Add caramelized banana mixture; beat until
incorporated. Put remaining tablespoon of butter, remaining ¼
cup sugar and toasted pecans in food processor fitted with metal
blade. Process until finely ground; press on bottom of
ungreased 8 inch spring form pan.
Pack down firmly using palm of
hand. Pour filling mixture over crust. Place pan inside larger
pan and put on oven rack. Add water to depth of 2 inches. Bake
until firm to touch, about 1½ hours. Remove from oven; let sit on
wire rack 1 hour. Refrigerate, covered at least 3 hours or
overnight before serving.
For topping:
Stir banana slices into melted
preserves spoon over chilled cheesecake.
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